Last night Alberto got back from four days of shopping, concerts and culture in London and so I cooked dinner for the two of us. This recipe was something he spotted when flicking through my Gino D’Acampo Italian baking cookbook. He decided it looked nice (it does) and asked me to cook it. When I pointed out that there was no meat in it his typically Spanish response was ‘well, you’d better put some chicken in it…’. And he was right. I’m sure that the dish is delicious anyway but the addition of a bit of chicken made it even nicer.
I took some chicken thighs and cut them into little, bite sized chunks and then covered them in wholegrain mustard. I then quickly pan-fried them until they were golden. (This is a bit of a trial as the wholegrains all pop and burst with the heat and so a lid for the frying pan is really helpful.) Once the chicken bits are done I simply left them to one side and then, when the recipe calls for you to stir in the paprika, egg yolks, peas and so on, I stirred the chicken bits in as well. The mustard goes well with the cheese and cream and the chicken bits are nice and meaty.
150ml double cream
100g strong cheddar, grated
100g Gorgonzola, cut into small chunks
½ teaspoon of paprika
2 mozzarella balls, drained and cut into chunks
3 egg yolks
150g frozen peas
100g freshly grated Parmesan cheese
Salt to taste
Preheat the oven to 200.
Cook the pasta until al dente
Drain the pasta and return to the pan, away from the heat.
Pour the cream in also with the cheddar and Gorgonzola. Put the saucepan back over a low heat and with wooden spoon mix the ingredients together for 30 seconds.
Remove from the heat and add the paprika, mozzarella, egg yolks peas and half the Parmesan cheese. Season with salt and stir together for 30 seconds.
Tip into a pasta dish and sprinkle the top with the remaining Parmesan.
Bake in the centre of the oven for 20 minutes until bubbling and golden.
Allow to rest for 2 minutes before serving.
This is a really tasty, cheesey, creamy recipe, (it is quite rich) and really easy to do. The addition of the chicken compliments it nicely and I served it with white wine and garlic bread. Super tasty! So super tasty in fact that I forgot to take a picture until I’d already started eating it!